There’s nothing quite like a cup of warm, homemade chicken broth to soothe the soul. Forget the store-bought cartons; this Garlicky Chicken Broth is liquid gold, brimming with deep, savory flavor and gut-loving nutrients. Infused with a generous amount of garlic, aromatic herbs, and wholesome veggies, this recipe uses the magic of the Instant Pot to transform simple ingredients into a rich, gelatinous broth in a fraction of the time. It’s the perfect foundation for your favorite soups or a comforting, nourishing drink all on its own.
Ingredients
• 3-4 lbs / 1.4-1.8 kg grass-fed chicken bones or carcass
• 3 medium carrots, peeled and halved
• 3 celery ribs, chopped
• 1 medium yellow onion, skin-on and quartered
• 6 garlic cloves, lightly smashed
• 1 bay leaf
• 8-10 whole black peppercorns
• ½ cup / 15 g mixed fresh herbs like sage, rosemary, thyme, and parsley
• 1 tbsp / 15 ml apple cider vinegar
• Salt, to taste
• Filtered water, to cover
Instructions
1. Directions
2. Place the chicken bones, carrots, celery, onion, garlic, bay leaf, peppercorns, fresh herbs, and apple cider vinegar into the inner pot of your Instant Pot.
3. Pour in enough filtered water to cover all the , ensuring you don’t go past the max fill line.
4. Secure the lid and turn the pressure release valve to the ‘Sealing’ position.
5. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 120 minutes on High Pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally. This can take 20-30 minutes.
7. Carefully open the lid. Using a fine-mesh sieve or cheesecloth-lined colander, strain the broth into a large bowl or pot, discarding the solids.
8. Let the broth cool to room temperature on the counter.
9. Transfer the cooled broth to airtight containers and refrigerate overnight.
10. The next day, a layer of fat will have solidified on top. Easily skim this off with a spoon and discard or save for cooking.
11. Store the finished broth in the refrigerator for up to 7 days or freeze in portions for up to 4 months.
Nutritional Information
• (Per Serving)
• Calories: 221
• Total Fat: 4.4g
• Net Carbs: 0.38g
• Protein: 38.8g
• Fiber: 1.7g
Pro Tips
• For a deeper, richer flavor, roast the chicken bones and vegetables at 400°F / 200°C for 20-30 minutes until golden brown before adding them to the Instant Pot.
• The apple cider vinegar is crucial as it helps break down the collagen in the bones, resulting in a more gelatinous and nutrient-dense broth.
• Freeze broth in ice cube trays or silicone muffin molds for perfectly portioned amounts that are easy to add to sauces, grains, or sautés.
• Wait to salt the broth until after it’s finished. This gives you more control over the final seasoning, especially if you plan to use it in other recipes.
